Happy Valentine’s day! I thought it would be a great time to share with you a special recipe I have made many times over the years. It was first introduced to me by a friend and I promptly “tested” it out on my husband, Neil. He loved it and it’s now one of his favourite meals. All the ingredients are naturally gluten-free, so extremely fitting for a Valentine’s day treat for us both!
Although this recipe did have a name, I think it may have been one of those made up ones (if you know what I mean??). So, I will simply call it:
Pan fried chicken with smoked bacon and mushrooms in a cream sauce
Ingredients (Main dish)
2 medium sized chicken breasts
150g smoked bacon roughly chopped
200g Mushrooms sliced
300ml Double cream
*Pinch of Nutmeg
Splash of sweet sherry (sherry glass full)
Method (Main dish)
Butterfly the chicken breast. Slice almost through the breast to allow even cooking.
Heat a deep-frying pan (preferably non-stick) and add bacon and mushrooms. Add a little twist of *black pepper. Cook for about 5 minutes until golden brown and transfer into a dish and set to one side.
In the same frying pan, fry the chicken (no oil should be required as you will have a little fat remaining in the pan from the bacon). 5 minutes either side, on a moderate heat. Just check it’s cooked through.
Return the bacon and mushroom back into the pan. Followed by nutmeg, demerara sugar and sherry. Turn heat up and allow to simmer for about 2 minutes.
Add the cream and reduce the heat until the sauce is gently simmering. Allow to reduce down until the consistency changes. It will become glossy, golden in colour with a slightly stick consistency. It is now ready to serve.
I like it best with buttered new potatoes, steamed carrots and green beans (and a cheeky glass of Pinot Grigio blush!!).
As I’ve been brought up on puddings, it feels wrong not to round off this special meal with one. However, although delicious, the main dish is rich, and I have to be honest even I struggle with “pud “after eating it.
So, I decided that I would have a go at something I have never done before…. chocolate truffles. Thinking that, if we have a little spare room and the need for something sweet we can tuck into them, and if not, they can be enjoyed the next day.
This recipe taken from Good Housekeeping is perfect…
*200g plain Chocolate
140ml double cream
**Cocoa powder to coat
Makes 30 truffles
Put a heatproof bowl over a pan of simmering water and add chocolate and butter to gently melt.
Once melted, turn of the heat and carefully remove bowl from the pan. Add the cream, stirring until smooth and thick.
Transfer into a shallow dish, cover with cling film and pop into the fridge for approximately 2 hours.
Sift a layer of cocoa powder onto a plate. Scoop a teaspoon of truffle mixture and roll into a ball, and then shake in the cocoa powder.
Pop into a clean container and into the fridge until you want to eat them!! (They will keep in the fridge for 3-5 days)
**On this occasion I was nearly caught out when buying the cocoa.
*Please just double check no gluten containing ingredient or “may contain” warnings on packets. If in doubt leave it out.
The truffles were an absolute joy to make; very easy and although a little messy when rolling into balls, great fun doing so. They would also make a perfect gift. And of course, they are also naturally gluten free…Happy days!!
Bon appetit and a very Happy Valentine’s day to you!